Autumn Butternut and Acorn Squash Chowder

April 20, 2021
Created by Harmons
2 hours 30 minutes
Serves 4-6
  • 1/2 butternut squash
  • 1/2 acorn squash
  • 2-3 Tbsp canola oil
  • 1/2 yellow onion, diced
  • 2 ribs celery, diced
  • 1 bulb fennel, halved, cored, and diced
  • 2 cups chicken broth
  • 3 cups heavy cream
  • 1 tsp freshly grated nutmeg
  • Salt and freshly ground pepper
  • Fresh sage leaves, washed and dried, then fried in hot butter until crisp, for garnish
  • 2 Tbsp unbleached all-purpose flour

Preheat oven to 450°.

Lay squashes cut-side up on a baking sheet and puncture with a fork a few times, in order to ensure steam can release. Roast for 25 minutes. Remove from oven and set aside to cool.

In a heavy pot over medium-high heat, add oil. Add onion, celery, and fennel and cook until translucent but not brown, 12-15 minutes. Add broth, cream, and nutmeg, reduce heat to medium-low and simmer.

Peel squashes and cut into small dice. Add to pot, and let cook, stirring occasionally, until heated through and thickened a bit, about 30 minutes. Season with salt and pepper and stir to combine. In a small bowl, combine sage-frying butter with flour and add to soup, 1 tablespoon at a time, until it reaches desired consistency. Ladle hot soup into warm bowls and garnish with fried sage leaves.